We're excited to share our latest findings in this report that dives into everything you need to know about water activity in green coffee, how it relates to moisture content, and its impacts on shelf life and quality control.

Our head of global quality control, Yimara Martinez, has compiled and analyzed data spanning 2016 - 2020 to put together this thorough investigation into water activity and how it can be a quality parameter that can better help you understand and manage your green coffee. By conducting this study, we set out to find insights into the following questions:

- How does water activity relate to green coffee quality, and why does it matter?
- What quality factors does water activity impact the most?
- Should more or less importance be placed on water activity as a quality parameter for producers, importers and roasters?

Fill out the form below to get a copy of the report!